Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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I have a confession. I’ve never liked sauerkraut. In fact I’ve always ordered my reuben sandwiches “minus the kraut” and until recently I’d never eaten sauerkraut on a hot dog. And then, one magical day, I had some leftover cabbage and I was making a batch of my Garlic Dill Pickled Vegetables and I wondered “Hmmmmm, what would happen if I used some of this brine on chopped cabbage and just changed the spices?” OMG you guys, it was DELICIOUS! Like really good. Like we ate in a bowl as a snack food. And just like that, this Easy Homemade Sauerkraut recipe was born.
This recipe is so dang easy because all you do is mix up the brine and pour it over chopped cabbage and refrigerate it. In a few hours it’s ready to go and the longer it sits in your refrigerator, the better it tastes.
3 Steps for Easy Homemade Sauerkraut
Prep before you begin. Clean your jars. Chop your cabbage. Be sure to tightly pack the cabbage into the jars.
Make a flavorful brine. This recipe has a great starting ratio, but feel free to swap the vinegar or change the spices to suit your taste.
Pour the warm brine over the cabbage. Carefully pour the warm brine directly over the cabbage and then give each jar a good shake to ensure that the brine gets into all of the nooks and crannies.
I can’t wait for you to try this Easy Homemade Sauerkraut recipe. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Easy homemade sauerkraut is a snap to make. Just mix the brine, pour it over chopped cabbage and refrigerate. In a few hours it’s ready to eat and the longer it sits, the better it tastes. Plus fermented foods are super healthy! This recipe is sugar-free, gluten-free, paleo, Whole30 and vegan.
Ingredients
UnitsScale
5 cloves of garlic, peeled
2cups white vinegar
2cups water
2 tablespoons salt (kosher salt or pink Himalayan salt both work well)
1 teaspoon each caraway seeds and whole peppercorns
red or green cabbage, chopped
(optional) 1 or 2 carrots, grated
Instructions
Pour 2 cups of water and 2 cups of vinegar into a saucepan and heat until simmering.
Add garlic cloves and simmer for 4 – 5 minutes.
Add salt and bring mixture to a boil until salt is dissolved.
Chop cabbage and carrots (if desired) for pickling.
Place chopped vegetables in a clean jar, packing tightly.
Sprinkle each jar with a combination of caraway seeds and whole peppercorns.
Fill each jar with the hot pickling liquid, dividing the garlic cloves among your jars.
Seal tightly, let cool, and refrigerate for a at least 3 hours before serving.
